• Tommy Centola

VooDoo Shrimp from Uglesich's

Trying to keep myself busy in these times of social distancing, I turn my attention to my cookbook collection. This week, I am sharing two recipes from the closed Uglesich's. Here is their Voodoo Shrimp Pasta.


Angel Hair Pasta

1 tablespoon of Olive Oil

1/2 small Onion, chopped

2 cloves of Garlic, chopped

1/2 teaspoon Black Bean Paste

1 teaspoon Sugar

1 Bay Leaf

Salt

Black Pepper

8 large Shrimp; peeled, deveined, tails left on

1 sprig of fresh Rosemary

4 pitted Black Olives, sliced in half

1 Roma Tomato, julienne


Cook the angel hair pasta as per directions on box.

Pour the olive oil into a skillet, and set on medium heat.

When hot, add the onions, garlic, black bean paste, sugar, and bay leaf.

Sauté until translucent.

Salt and pepper shrimp and add to skillet.

Stir constantly until shrimp turn pink.

Add the rosemary, olives, and tomatoes and stir.

Place pasta on plate.

Remove bay leaf; pour shrimp and sauce over pasta.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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